Easy One-Pot Chicken Tortilla Soup - Ready in 45 Minutes
Make this warming chicken tortilla soup with homemade crispy tortilla strips. A hearty one-pot meal perfect for cold weather, ready in just 45 minutes.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Stove
- Oven
- Pot
- Mixing bowl
- Ladle
- Serving bowl
- Airtight container
- Paper towel
- Wooden spoon
- Freezer
- Refrigerator
Ingredients
- 1 tablespoon olive oil for soup.
- 1 medium onion, diced.
- 3 fresh garlic cloves, finely chopped.
- 1 jalapeño, seeds removed and chopped.
- 1 teaspoon ground cumin.
- 1 teaspoon chili powder.
- 2 medium chicken breasts (about 1 pound).
- 1 can (20 oz) crushed tomatoes.
- 4 cups (32 oz) chicken broth.
- 1 can (14 oz) black beans, rinsed.
- 1 can (14 oz) corn, drained.
- 1/2 cup fresh cilantro, chopped.
- 1 fresh lime, juiced.
- 1 teaspoon salt.
- 1/4 cup olive oil for tortilla strips.
- 8 corn tortillas (6-inch size).
- 1 ripe avocado, cut into chunks.
- 1 lime, cut for serving.
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